Crab cakes are often associated with summer picnics and beach parties but I make them whenever the mood strikes. If doubling this recipe, go easy on the breadcrumbs; just add another 2 tablespoons. Any more than that and they will come out tasting more like stuffing than seafood. I pair them with a salad if I want to keep it light. When I’m feeling indulgent, I pile on the french fries! — L. Weal
1 beaten egg
1/4 cup panko breadcrumbs
1/4 cup mayonnaise
1/2 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon ground black pepper
8 ounces lump crabmeat
1/4 cup canola oil
large (5-quart) bowl
measuring cups and spoons
medium (10-inch) skillet
1. Combine egg, breadcrumbs, mayo, Worcestershire, mustard, pepper, and Old Bay in bowl. Mix well.
2. Add crabmeat and stir gently, taking care not to break up the larger pieces of crab.
3. Refrigerate mixture for at least 30 minutes.
4. Heat oil in skillet over medium heat. Meanwhile, separate mixture by hand into 4 equal portions. Shape each portion into a patty.
5. Use spatula to carefully add patties into hot oil.
6. Fry until golden brown — about 4 minutes per side.
7. Transfer crab cakes to paper towels to drain off excess oil.
NOTES & TIPS
• Serve with tartar sauce or a dollop of mayo on top.
• Real crab meat can be pricey but it’s totally worth it for the best taste and texture. Steer clear of the imitation stuff.
4 crab cakes (2 servings)